Tag: polenta

Polenta Tanning Recipe – Italian Cuisine – Italian Cuisine

Polenta Tanning Recipe - Italian Cuisine

  • 200 g yellow flour
  • 120 g fontina valdostana
  • 120 g toma
  • 120 g butter
  • grated Parmesan cheese
  • salt
  • black peppercorns

For the tanning polenta recipe, put a saucepan (preferably if you can use the classic copper cauldron that allows better cooking) on ​​the fire with a liter of water. As soon as it reaches boiling, add salt, then pour the yellow flour in the rain and initially stir with a whisk to avoid the formation of lumps. Remove the crust from both the fontina and the toma, then cut both cheeses into small cubes and add them to the polenta.

Continue cooking for at least 45 minutes, stirring constantly with a wooden spoon so as not to let the polenta stick too much to the bottom of the bowl; it will be ready when it starts to detach itself from the wall. Then pour it on the cutting board, or in a tureen and sprinkle it immediately, while it is still very hot, with plenty of Parmesan and flavor it with a minced black pepper.

In a saucepan, melt the butter until it is golden and bubbly, then pour it over the polenta and serve immediately.

Polenta recipe with Aosta Valley fondue – Italian Cuisine

Polenta recipe with Aosta Valley fondue

  • 1 L milk
  • 500 g corn flour
  • 400 g fontina
  • 1 pc yolk
  • extra virgin olive oil
  • salt

For the polenta recipe with Aosta Valley fondue, prepare the polenta: gradually add the flour in 1.5 liters of boiling water, slightly salted. Add a tablespoon of oil and mix occasionally with a whisk, cooking the polenta for 40-45 minutes. Then pour it into a bowl and let it rest for 30 minutes. Cut the fontina into small pieces and add them to the milk. After 30 minutes of rest, bring to a water bath and melt the cheese. Blend the fondue with a mixer. With the fire off, add the yolk. Turn out the polenta onto a plate and cover it with the hot fondue. Serve it immediately.

Recipe Polenta blown and cod – Italian Cuisine

  • 400 g desalted cod
  • 150 g cinnamon flour
  • 2 oranges
  • a shallot
  • a head of radicchio
  • seed oil
  • dill
  • extra virgin olive oil
  • salt

For the recipe of puffed polenta and cod, boil 750 g of water with 8 g of salt; add the yellow flour and cook for 50 minutes, stirring occasionally.
Spread the polenta on a sheet of baking paper, cover it with another sheet and stand it with a rolling pin in an even 2-3 mm thick layer. Cook the dough in the microwave at 900 KW of power for a couple of minutes, then cut it into squares and continue cooking in the microwave for another 4-5 minutes. Fry the polenta squares in plenty of seed oil for a few seconds, until they are inflated, then drain on kitchen paper.
For the cod: cut the cod into small slices and blanch on the skin side in a pan greased with a drizzle of extra virgin olive oil for 1 minute; turn them and cook them again for 30-40 seconds. Let them cool and peel them.
For the side dish and the sauce: Clean the radicchio and chop it. Squeeze the oranges. Chop the shallots and fry in a pan with a drizzle of extra virgin olive oil, orange juice and a sprig of dill for 15 minutes. Add 35 g of extra virgin olive oil and blend everything with an immersion blender. Arrange the puffed polenta in the dishes, place the stockfish and radicchio slices on top, season with the orange sauce, garnish with chopped dill and serve.

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